The article contains sections titled: 1. Polyols, General 1.1. Definition 1.2. Physical, Chemical, and Organoleptic Properties 1.3. Metabolism and Nutrition 1.3.1. Uptake, Digestion, and Tolerance 1.3.2. Nutritional Aspects 1.3.3. Oral Health and Hygiene 1.3.4. Oxidative Stress 1.3.5. Conclusion 1.4. Regulatory Aspects 2. Xylitol 2.1. Physical, Chemical, and Organoleptic Properties 2.2. Production 2.3. Specifications, Analysis, and Legal Aspects 2.4. Uses 2.5. Metabolism, Tolerance, and Safety 3. Sorbitol 3.1. Physical, Chemical, and Organoleptic Properties 3.2. Production 3.3. Regulatory and Quality Aspects 3.3.1. Purity Requirements 3.3.2. Analysis 3.4. Uses 3.5. Physiology, Tolerance, Toxicology 3.6. Economic Aspects 4. Mannitol 4.1. Physical, Chemical, and Organoleptic Properties 4.2. Production 4.3. Quality Aspects 4.4. Uses 4.5. Physiology, Tolerance, Toxicology 5. Isomaltulose and Trehalulose, Isomalt 5.1. Isomaltulose and Trehalulose 5.1.2. Physical and Chemical Properties 5.1.3. Production 5.1.4. Uses 5.1.5. Economic Aspects 5.2. Isomalt 5.2.1. Physical and Chemical Properties 5.2.2. Production 5.2.3. Uses 5.2.4. Economic Aspects 6. Lactitol 6.1. Physical, Chemical, and Physiological Properties 6.2. Production 6.3. Analysis and Regulatory Status 6.4. Uses 6.5. Economic Aspects 7. Maltitol and Maltitol‐Containing Syrups 7.1. Physical, Chemical, and Organoleptic Properties 7.2. Uses 7.3. Economic Aspects 8. Erythritol 8.1. Physical, Chemical, and Physiological Properties 8.2. Production 8.3. Analysis and Regulatory Status 8.4. Uses 8.5. Economic Aspects

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